Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups
The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of roasted peanuts coated with prickly pear (RP-P) and “algarrobo” pod syrups (RP-A). Roasted peanuts (RP) without coating had the highest oil content (50.4%) in comparison with the coate...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2008-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/507 |